Chef / Kitchen Team Leader Roles and Responsibilities

 

Kitchen Leaders Position and Responsibilities

 

Objective and purpose of role  

To provide a creative, imaginative and high quality café bar and events catering offer in support of An Lanntair’s mission statement. Develop An Lanntair as a must visit destination with a culinary offer that supports and complements the artistic programmed.

DELIVERY OF FOOD SERVICE 

• Developing and costing menus for the Cafe Bar and events.
• Ensure readiness for service and that the pace is set for peak times
• Ensure that all food is presented for service in a timely manner and in correct sequence 
• Ensure that the storage of food meets statutory health and safety requirements 
• Deal with any customer returns of food in a timely manner 
• Keeping Cafe Bar staff up to date with menu and menu changes 

LEADERSHIP 

• Train and develop the team to deliver the food to a high standard. 
• Inspire and motivate the team to achieve goals and targets. 
• Lead by example, setting the pace and standards 
• Praise and recognise good performance 
• Deal with poor performance through the company disciplinary procedure 
• Pro-active in problem solving 
• Able to self-motivate and work on own initiative 

FOOD MARGINS

• All kitchen staff to be trained in achieving food margins 
• Orders of food stocks appropriate to sales level and not over ordered 
• All deliveries to be checked and signed for by Team leader or designated deputy on shift. 
• All substandard food to be returned and the supplier contacted 
• Keeps to budgets set for ordering 
• All stock to be kept secure with no loss of stock 
• Stock rotation is followed and all storerooms, fridges and freezers in order
• Monitors and controls stock levels – daily weekly or monthly as required 
• Prepares food appropriate to sales levels 
• Controls wastage and records wastages/breakages 
• All invoices to be processed according to company procedures

PERSONNEL SKILLS

• Strong communication and leadership skills
• Training and recruitment of kitchen team
• Identify recruitment needs and plan in a timely manner 
• Assist in performance reviews of kitchen team 
• Assist in complying with the Company Grievance and Disciplinary procedures
• Identify training needs and deliver training 
• Maintain good communication with the line manager and cafe bar team 

Responsibilities 

• Implement and ensure that Health and Safety standards are met at all times; this includes the training of other kitchen staff 
• Implement and ensure all Food Safety and Hygiene regulations 
• Ensure temperature records and food labelling are kept up to date 
• Ensure that the kitchen is clean and hygienic ensuring that cleaning rotas are adhered to and rotas kept 
• Ensure that all food is served to specification 
• Ensure that the kitchen runs smoothly on a daily basis and that it is adequately stocked with all necessary goods 
• Attend company and managerial meetings as required

Chef de Cuisine ( Sous Chef)

The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, and ensuring that all meals served in the restaurant are both delicious and nutritious. Chef de cuisine is the traditional French term, meaning “chief of the kitchen” or “kitchen manager”, from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef but, in larger restaurants there is usually someone in charge of a head chef who makes executive decisions such as the direction of the menu, has final authority regarding staff hiring and management decisions and sets the overall tone and style of the restaurant. This is often the case for executive chefs who are in charge of several restaurants.

Prerequisites:

• Fair and firm management abilities with high influencing skills.

• Strong administration skills.

• Creative and innovative.

• Strong knowledge of food and beverage. 

• Hands-on approach to all operational aspects.

• Excellent communication skills and computer skills.

• Initiative and Self-motivated.

• Ideal training and coaching skills.

Education:

Culinary diploma from a recognized institution or higher.

Experience:

At least 10 years’ experience with 2 years in a senior management position.

Chef de Partie ( CDP)

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Chef de Partie Duties and Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.